These are delicious sugar cookies with brightly colored Lucky Charms marshmallows. Great springtime treat - especially for St. Patrick's Day or Easter!
Preheat the oven to 350°F. Line two baking sheets with parchment paper, and set aside.
In a large bowl, whisk together the flour, finely crushed graham crackers, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, and using a paddle attachment, cream the softened butter for 1 minute until smooth and creamy.
Add the granulated sugar and light brown sugar and cream together with the butter until light and fluffy, about 3-5 minutes.
Beat in the egg and vanilla, just until combined.
Gradually add the dry ingredients to the wet ingredients in the stand mixer, jut until combined.
Gently fold in 1 cup of Lucky Charms marshmallows.
Use a medium cookie scoop to scoop out and form cookie dough balls. Place them about 2 inches apart from one another on the prepared baking sheets.
Bake at 350°F for 9-11 minutes, just until the edges of the cookies start turning a light golden brown and the centers look just slightly set.
Remove from the oven and immediately gently press a few Lucky Charms marshmallows on top of each cookie. Allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Graham crackers: Alternatively, you could place 1 cup of Lucky Charms cereal (just the cereal part - NOT the marshmallows) into a food processor and use ½ cup of finely crushed cereal instead of the graham crackers. Storage: Store cookies in an airtight container at room temperature for up to 5 days. Freezer instructions: Flash freeze cookies by placing them in one layer on a parchment paper or wax paper lined baking sheet. After the cookies are frozen, place into a freezer bag in single layers with parchment paper or wax paper dividing the layers. Freeze for up to two months.